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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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So pretty and patriotic, and its a great light dessert for a hot summer party. A must-have on Independence Day! Ingredients:
10 3/4 ounces frozen pound cake, thawed and cut into 10 slices (sara lee) |
2 pints fresh strawberries |
1 1/3 cups blueberries, divided |
12 ounces cool whip topping, thawed |
Directions:
1. Slice one cup of the strawberries and set aside. Halve the remaining strawberries and set aside.
2. Line the bottom of a 12x8 baking dish with the pound cake slices. Top with one cup of the sliced strawberries, 1 cup of the blueberries, then all of the whipped topping.
3. Place strawberry halves and remaining 1/3 cup blueberries on the whipped topping to create a flag design. (Strawberries should make 5 red stripes, blueberries should make a square in the top left corner using about 55-60 blueberries).
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